Loads of courgette - now what????????????????

[Medowflowers]

I dont want them to go offf, but am stuck for ideas - any inspiration greatly appreciated.

courgette soup
you can freeze it too

Courgette cake:
200g butter
200g caster sugar
2 eggs
150g courgettes
200g plain flour
pinch salt
1/2 tsp baking powder
large pinch cinnamon
100g sultanas

Set oven to 180C and line a loaf tin.
Cream the butter and sugar; mix in the beaten eggs. Grate the courgettes, squeeze to remove any excess juice then stir into the mixture. Add the flour, salt, baking powder and cinnamon and mix well. Add sultanas; put in tin and bake for about an hour*. Cool in the tin before turning out.

*it takes about 40 minutes in my oven.

fritatta frittata frittata
lots of it
saute the sliced courgettes in butter and garlic and through in eggs
will keep for a couple of days a through

in terms of freezing ........ if you get me a threeway with Anthony Bourdain and Johnny Depp I will look up a recipe in my big book of Preserving

frittata or small veg fritters. grated with bacon, onion garlic and cheese for a pasta sauce (nice if you add a bit of cream). roasted or grilled and stored in olive oil.

this courgette lasagne is good for using up a few.

courgette cake - will give it ago ! excellent new idea - thanks Boo

Sorry suze - but who teh hell is Anthony bourdain?

courgette muffins are good... best is to griddle and store in olive oil. then you can chuck them in pasta, couscous, salad

OOOOOOOOOOooooooooooo excellent!!! glad I've got loads. v.hungry now though.

courgette chermoula is great (morroccan, with rice). It's lush.

Involves: equal amounts of olive oil and water, lemon juice, cumin, paprika and I think garlic and onion all stewed up in a heavy pan. Will try and dig out a recipe, as I wing it with mine.

This is it roughly, the first few online recipes I saw are unnecessarily overelaborate

5-6 courgettes: top/tail and cut length-ways into thin strips/ribbons
1 large onion diced

2-3 cloves of garlic
4 tbs olive oil
4 tbs water
juice 1/2 lemon
1 tsp cumin
1 tsp paprika
Salt and black pepper to taste

optional - chopped coriander or parsley (but very nice without it); sprinkle a few whole cumin seeds

Combine everything from garlic down in heavy based pan.
Chuck in the onions and soften for a few mins
Chuck in courgette and keep on low/med heat for 20 mins
Serve with rice and salad.